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Author Notes: Serve with cornmeal-fried frog legs (recipe also on food52). —The Perennial Plate
Makes about a quart
- A tiny bit of canola oil to cover pan
- 1 tablespoon minced ginger
- 1 medium onion, diced
- 1 28-oz can tomato purée
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon ground mustard
- pinch of ground clove
- 1/4 teaspoon chili flakes (or more to taste)
- 1/4 teaspoon cayenne (or more to taste)
- Saute the ginger and onion in canola oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.